Tulsi Chai


“Chai” means tea in Sanskrit and in India it generally means a sweet blend of black tea, milk and spices. The ratio and selection of spices varies according to family recipes and regional preferences. This version is mildly sweetened with raw honey and made with tulsi tea leaves (naturally caffeine-free) making it a perfect drink for a cold winter morning or chilly autumn afternoon.

Serves 1

½ cup organic milk
½ cup water
1 cinnamon stick, lightly crushed
4 whole cloves
8 green cardamom pods, lightly crushed
1 bay leaf
1 star anise
1 tablespoon Tulsi loose leaf tea (or tea bag)
½ teaspoon honey

In a small pan, add the milk, water, cinnamon, cloves, cardamom, bay leaf, star anise and tulsi. Bring to a boil, then cover and reduce heat and simmer for 7 minutes; strain using a fine mesh sieve. Add honey after the tea has cooled to room temperature.

Variations: For a caffeinated version substitute Darjeeling tea for the tulsi tea. You can try adding 1-inch peeled ginger for a warmer energetic which will be ideal for kapha or during the season of spring.


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